Tomato Garlic Rasam Recipe
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4.5 from 2 votes

Tomato Garlic Rasam Recipe

Tomato Garlic Rasam is the spicy, tangy, soupy curry made with blushing red ripe tomatoes and flavoured with lots of garlic. Learn how to make South Indian style garlic rasam in few simple steps. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 72kcal
Author: Hina Gujral


  • 500 gram red and juicy tomato chopped
  • 5 - 6 garlic cloves roughly smashed
  • salt to taste
  • 1 tablespoon black peppercorns
  • an inch piece of ginger peeled and grated
  • 1 tablespoon Rasam Powder see recipe here
  • 2 teaspoon turmeric powder
  • 1 teaspoon red chili powder

Ingredients for Tempering Rasam:

  • 2 tablespoon ghee
  • 2 to 3 sprig of curry leaves
  • a pinch of asafoetida
  • 1 teaspoon black mustard seeds
  • 5 garlic cloves fine chopped


  • To make the Tomato Garlic Rasam, in a pressure cooker (buy it here) add the chopped tomato along with garlic cloves, black peppercorns, grated ginger and salt. Add 4 Cups of water, close the lid of the pressure cooker and cook the tomato for 1 or 2 whistles over medium heat. Turn off the gas.
  • Let the steam release naturally from the pressure cooker, open the lid and let the tomato mixture cool down.
  • In a mixer (buy it here) or blender, grind the tomato mixture to smooth consistency.
  • Heat a saucepan (buy it here) over medium heat and add the pureed tomato mixture. Add the turmeric powder, rasam powder, red chili powder and let it simmer over medium heat while you prepare the tempering.
  • For tempering, heat ghee in a tadka pan (buy it here) over medium heat, add the mustard seeds, once they start to crackle, add the chopped garlic cloves and asafetida. Fry for a minute or till garlic turn light brown in colour.
  • Add the curry leaves and again fry for a minute. Turn off the heat.
  • Pour the tempering over the simmering tomato garlic rasam. Stir to combine.
  • Bring the rasam to a thorough boil once and then simmer for 10 minutes or so. To thin down the consistency of rasam, add little water.
  • Garnish Tomato Garlic rasam with half a bunch of chopped coriander leaves.
  • Serve Tomato Garlic Rasam warm with steamed rice and a dollop of ghee.


Equipment Used: Pressure Cooker (buy it here), Mixer Grinder (buy it here), Saucepan (buy it here), Tadka Pan (buy it here)
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Serving: 100Grams | Calories: 72kcal | Carbohydrates: 12.5g | Protein: 2.3g | Fat: 3.7g | Fiber: 2.8g